Imported by Allison and Elliot of Ham & Cheese.
Produced by Toni Sansone, the deputy mayor of a village in Calabria from a free range, rare-breed Nero Calabrese pig. Soft and more mild than many commercial Nduja’s, the Sansone family’s salumi is free from the waste fats found in many industrial products. Made by his wife and sisters in law, quite possibly as Toni is kept pretty busy – he’s also charged with driving the village bus!
Hot spreading salami made with 1/3rd chilli, 1/3rd fat and 1/3rd lean meat. In Cervicati the tradition is to eat nduja on bread, never to cook with it. Elsewhere in Calabria it is traditional to cook it with seafood, in pasta sauces, on pizza; anywhere that will benefit from a bit of porky warmth. And what doesn't benefit from that? We even like it with our cheese on toast, Made in Calabria.
This nduja will arrive vacuum packed. Store in the fridge and eat within 3 weeks of opening